Roasted Tomatillo Green Salsa with Chipotle and Fresh Herbs
This vibrant green salsa combines roasted tomatillos, tomatoes, and jalapeños with fresh cilantro and citrus for a bright, tangy condiment. The roasting process caramelizes the vegetables, adding depth while maintaining the tomatillos' signature tartness. Perfect for serving with tortilla chips, tacos, enchiladas, or any Mexican dish that needs a fresh, zesty kick. The heat level is easily adjustable by controlling the amount of jalapeño seeds and membranes you include.
Ingredients
- 2 pcs Roma tomatoany fresh tomato1:1vegetarianvegan
texture may vary
- 6 pcs fresh jalapeñosserrano peppers1:1vegetarianvegan
spicier heat
- 4 lbs tomatillosgreen tomatoes1:1vegetarianvegan
slightly different tartness
- 8 large garlic cloves
- 4 tbsp lemon juice
- 3 tsp kosher salt
- 2 tsp oregano, dried
- 1 ½ pc red onion
- 1 cup fresh cilantro
- 4 tbsp lime juice
- 4 tsp ground cumin
- 1 tsp black pepper
Instructions
- 1
Remove husks from tomatillos and rinse to clear stickiness from skins, then cut in half lengthwise
- 2
Place tomatillos cut side down on foil-lined baking sheet
- 3
Slice tomato and two jalapeños in half vertically and lay cut-side down on same baking sheet
- 4
Roast vegetables in oven for 15-25 minutes at 450F until softened
- 5
Let vegetables cool for a few minutes after removing from oven
- 6
Add roasted vegetables and their juices to food processor along with onion, garlic, cilantro, citrus juices, and spices
- 7
Blend until everything is combined
- 8
Gradually add remaining jalapeño with seeds and membranes to taste for desired spice level
- 9
Season with additional lemon juice, lime juice, and spices to taste
- 10
Serve immediately with chips or over Mexican dishes
Tips
Roasting the vegetables cut-side down allows them to caramelize properly and develop deeper flavors while preventing them from drying out.
Start with just a small amount of jalapeño seeds and membranes, then gradually add more to control the heat level to your preference.
Save the juices from the roasted vegetables as they add concentrated flavor and help achieve the right consistency.
Good to Know
Refrigerate in airtight container for up to 1 week. Flavors improve after a few hours as ingredients meld together.
Can be made up to 3 days in advance. Store covered in refrigerator and stir before serving.
Best served at room temperature or slightly chilled with tortilla chips, tacos, grilled meats, or enchiladas.
Common Mistakes
Don't skip rinsing tomatillos to avoid sticky residue in final salsa
Avoid over-blending to maintain some texture in the salsa
Substitutions
texture may vary
slightly different tartness
spicier heat
FAQ
Can I make this salsa less spicy?
Yes, remove all seeds and membranes from jalapeños before roasting, or use fewer jalapeños. You can also add a small amount of sugar to balance heat.
How long does this salsa keep in the refrigerator?
Store covered in refrigerator for up to one week. The flavors actually improve after the first day as ingredients meld together.
Can I freeze this green salsa?
Yes, freeze in airtight containers for up to 3 months. Thaw in refrigerator and stir well before serving as texture may change slightly.